well, I'm kind of full right now but I've been chowing down on shrimp and chili sauce (not as sweet as cocktail sauce). Very tasty.
What food sounds nice to you?
- Thread starter chickenmum
- Start date
- Apr 20, 2007
- 669
- 21
- 161
Well, I don't know about the rest of you guys, but I indulged in my craving this evening....some nice Belgian milk chocolate
Yummmmmm
Eggs over medium with toast and jam.... OOOoo Ithink I'm gonna make some.
Quote:
Yeah, the chocolate thing got me today too. Dang...... I'll just have to make up for that tomorrow and have that buttery lahbstah I've been dying to have...
Hey, and lobster been cheap lately~~
German and swiss chocolate all the way.
Yeah, the chocolate thing got me today too. Dang...... I'll just have to make up for that tomorrow and have that buttery lahbstah I've been dying to have...
Hey, and lobster been cheap lately~~
German and swiss chocolate all the way.
- Thread starter
- #77
- Dec 7, 2008
- 829
- 9
- 151
Quote:
You lost me on the haggis, but my husband would eat it with you.
A dish from Scotland... I wont tell all the ingredients...but it is fabby!
Isn't haggis some kind of organs and stuff?
You lost me on the haggis, but my husband would eat it with you.
A dish from Scotland... I wont tell all the ingredients...but it is fabby!
Isn't haggis some kind of organs and stuff?
Quote:
A dish from Scotland... I wont tell all the ingredients...but it is fabby!
Isn't haggis some kind of organs and stuff?
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps and tatties .
Mmmmm. I promise you it tastes wonderful. In fact, how about a challenge? It is Burns night here in Scotland on 25th January. A night when we celebrate the life of Robert Burns. We eat the above and drink lots of whisky! Who is up for making a haggis on that day with me and posting pics of them trying it? Anyone brave enough?
A dish from Scotland... I wont tell all the ingredients...but it is fabby!
Isn't haggis some kind of organs and stuff?
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps and tatties .
Mmmmm. I promise you it tastes wonderful. In fact, how about a challenge? It is Burns night here in Scotland on 25th January. A night when we celebrate the life of Robert Burns. We eat the above and drink lots of whisky! Who is up for making a haggis on that day with me and posting pics of them trying it? Anyone brave enough?
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